Exceptional Steel Meets Elegant Form – A Masterfully Crafted Roast Knife
One of the finest steels in the world for one of the most refined knives on the market, featuring a Yaxell signature engraving near the spine — a mark of superior craftsmanship.
The long, rigid blade — neither too narrow nor too broad — is ideal for slicing roasts, lamb legs, large poultry, and cooked ham with precision and ease.
Crafted from VG10 steel containing 1% carbon, it offers outstanding corrosion resistance. With 15% chromium for wear protection, cobalt for shock resilience, and molybdenum for added hardness, the blade achieves an impressive HRC of 61.5, delivering a fiercely sharp and durable cutting edge.
The black pakkawood handle is resistant to heat and moisture, reinforced with two stainless steel supports for exceptional balance and lasting performance.
A handcrafted kitchen blade worthy of any culinary professional.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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